As a coffee addict and ice cream lover this recipe was bound to happen sooner or later. Vegan no-churn coffee ice cream, with a generous sprinkle of dark chocolate chips mixed in for good measure.
Made from coconut milk to make the ice cream smooth and creamy and whipped aquafaba to add a certain lightness to the texture.
And no-churn cause I’m sure, just like me, many of you won’t have a fancy ice cream maker at home.
Though the gloriously warm and sunny early summer we’ve been graced with this year kind of makes me want to invest in one soon.
If you’re an ice cream enthusiast like me, you might want to give my salted dark double chocolate ice cream a try as well.
Both flavours are utterly delicious, if I say so myself!
If you make this recipe at home be sure to tag your photo #myvibrantkitchen on Instagram. I love seeing all your beautiful recreations. And don’t forget to sign up for My Vibrant Kitchen’s newsletter to get the latest recipes, vegan lifestyle tips and travel diaries straight to your inbox.
- 60 ml aquafaba
- ⅛ tsp cream of tartar (optional)
- 800 ml full fat coconut milk (2 cans)
- 3 Tbsp instant coffee powder
- 150 g white caster sugar
- 2 tsp vanilla extract
- Pinch of salt
- 200 g dark chocolate, chopped
- In a mixing bowl mix the coconut milk, coffee powder, sugar, vanilla extract and pinch of salt until smooth and well combined. You might have to melt the coconut milk in the microwave first if it isn't liquid and easy to mix. You can use less sugar if you like your ice cream only lightly sweetened.
- Pop the mixture in the fridge to chill.
- In a second mixing bowl whisk the aquafaba with a hand mixer until if forms semi stiff peaks. You can add cream of tartar to help with the whisking process.
- Take the coconut milk mixture out of the fridge and carefully fold it into the whipped aquafaba using a spatula or wooden spoon. You want to mix the ice cream well enough to avoid frozen bits from forming but not to over mix it which can deflate the aquafaba too much.
- Pour the ice cream mixture into a loaf tin or topper ware container and pop it in the freezer.
- Take it out of the freezer 3-4 times, every 30 minutes to stir and break up any ice crystals that are forming. Mix in the chopped dark chocolate the first time.
- Then let the ice cream freeze for at least 3 hours or overnight. Let it thaw for 15 minutes before scooping it into bowls or cones. Enjoy!